Pickled beets are a classic sweet-tangy side dish that’s easy to make at home and keeps well in the refrigerator. They’re great in salads, sandwiches, or served alongside roasted meats. 🫙🥗
Homemade Pickled Beets
Ingredients
- 4–5 medium Beetroot
- 1 cup White vinegar
- ½ cup Sugar
- ½ cup Water
- ½ tsp Salt
- Optional: sliced Onion, Black peppercorn, or Cloves
Instructions
1. Cook the beets
- Wash the beets and place them in a pot.
- Cover with water and boil 30–40 minutes until tender.
- Let them cool, then peel and slice.
2. Make the pickling liquid
- In a saucepan combine vinegar, sugar, water, and salt.
- Bring to a gentle boil and stir until the sugar dissolves.
3. Fill the jars
- Place sliced beets (and optional onions) into clean jars.
- Pour the hot pickling liquid over the beets until fully covered.
4. Cool and store
- Let jars cool, seal, and refrigerate.
- Best flavor develops after 24–48 hours.
Storage
- Keep refrigerated for 2–3 weeks.
- Always use a clean utensil when serving to keep them fresh longer.
💡 Serving ideas
- Add to a green salad
- Serve with roasted meats
- Mix into potato salad for extra tang
If you want, I can also show you an old-fashioned Amish-style pickled beet recipe that tastes even sweeter and keeps longer.